Veggie Mexican Layered Dish (Printable Version)
# What You'll Need:
→ Veggies
01 -
1 big red onion, diced
02 -
2 cloves of garlic, minced
03 -
1 red pepper, cut into small cubes (140 g)
04 -
1 cup sliced mushrooms (96 g)
05 -
½ cup corn kernels (82 g)
06 -
½ cup fresh cilantro, chopped (8 g), with extra for topping
→ Staples
07 -
2 tablespoons olive oil
08 -
1 tablespoon taco mix
09 -
1 14 oz can tomato sauce
10 -
1 14 oz can black or kidney beans, rinsed
11 -
¼ teaspoon salt
12 -
¼ teaspoon black pepper
→ Cheese
13 -
2 cups grated cheddar (200 g)
→ Wraps
14 -
6 corn wraps
# Steps to Follow:
01 -
Get your oven hot at 400 F (200 C). Coat a 9x13 inch baking pan with oil and put it aside.
02 -
Pour oil into a big pan over medium flame. Toss in onion, garlic, pepper, and mushrooms. Let them cook for around 3 minutes, giving them a stir now and then.
03 -
Throw in taco mix, tomato sauce, beans, corn, cilantro, salt, and pepper into the pan. Mix everything well and let it bubble for 2 minutes. Taste and add more spices if you want, then take it off the heat.
04 -
Cut each wrap into 4 bits. Put 8 wrap pieces on the bottom of your oiled baking pan. Spread ⅓ of your bean mix on top and scatter ½ cup cheese over it. Do this two more times, finishing with 1 cup cheese on top.
05 -
Stick it in the oven for about 15 minutes until the cheese gets all melty. Take it out and let it sit for 5 minutes before you dig in.
06 -
Sprinkle some fresh cilantro on top. Eat it while it's hot.
# Additional Tips:
01 -
You can freeze this dish, so it's great for making meals ahead of time.